This one is a 7lb pork butt roast, put onto the grille, fire at one end, hickory over charcoal to smoke real well. I had to ignite it today with the charcoal starter and "hair drier blower" to get it hot and sterilize the grille. It ran up to 300degrees but you want a slow cook at 200-225.. do not put the meat over the fire.. build it on one end and the meat on the other end, the heat in the enclosed grille and smoke cooke the meat.
After it "darkens" enough to suit you and does not dry out, lay some tin foil out on a pan, set the meat over onto it, wrap it up and continue to cook till "well done pork" by a thermometer. Normally 3-4-6 hours depending on roast size.
Allow to rest a while (you know I am impatient) and hand tear it to bits. I normally burn my fingers everytime. we normally freeze the major amount of this, get it out for baked potatoes and quick sandwiches.. we did home made bread last time and I think I near lost my mind and had to take a "bloated nap afterwards" The normal way to eat it here is a to make a "horse radish cole slaw and put a dab on a bun, the meat sauced up" and there you have a sandwich.

SWEET baby Rays barbeque sauce.. if you have a home made sauce with brown sugar and vinegar and apple juice, I'd love to get that one.. or anything else new..

I also am making Shish-ka-bobs today for a big bosumed buddy of the wifes, supposed to be here about 1ish.

We have the grilling cages of stainless.. used to soak and shish-ka bob sticks in water.. I've had a couple of failures with the sticks thou. The cages are burned black in places, but clean.. I've used them now a lot.